open access

Vol 9, No 1 (2008): Practical Diabetology
Review articles (submitted)
Published online: 2008-04-01
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The orgin of advanced glycation endproducts and development of diabetic complications

Agnieszka Brandt, Katarzyna Zorena, Małgorzata Myśliwiec
Diabetologia Praktyczna 2008;9(1):12-17.

open access

Vol 9, No 1 (2008): Practical Diabetology
Review articles (submitted)
Published online: 2008-04-01

Abstract

Despite the fact that there are many concepts regarding the processes leading to development of diabetic complications, investigations still focus on the role of advanced glycation endproducts (AGEs) in pathogenesis of late diabetic complications. Level of advanced glycation end products is correlated with early preclinical changes specific for diabetic nephropathy end retinopathy. Yet, so far the role of AGEs is not well understood. Recent studies have shown that the highest amount of AGEs is found in meat, meat-derived products and foods of the fat group. The amount of AGEs is related to the method of food preparation. It is increased in products after broiling, frying, roasting, while meal preparation in lower temperature, shorter time, on steam etc. results in lower AGEs’ formation. Hence, it is important that the diabetic patients and their doctors are aware of the range of sources of AGEs in diet and their relative concentrations depending on the particular way of food preparation. (Diabet. Prakt. 2008; 9: 12-18)

Abstract

Despite the fact that there are many concepts regarding the processes leading to development of diabetic complications, investigations still focus on the role of advanced glycation endproducts (AGEs) in pathogenesis of late diabetic complications. Level of advanced glycation end products is correlated with early preclinical changes specific for diabetic nephropathy end retinopathy. Yet, so far the role of AGEs is not well understood. Recent studies have shown that the highest amount of AGEs is found in meat, meat-derived products and foods of the fat group. The amount of AGEs is related to the method of food preparation. It is increased in products after broiling, frying, roasting, while meal preparation in lower temperature, shorter time, on steam etc. results in lower AGEs’ formation. Hence, it is important that the diabetic patients and their doctors are aware of the range of sources of AGEs in diet and their relative concentrations depending on the particular way of food preparation. (Diabet. Prakt. 2008; 9: 12-18)
Get Citation

Keywords

AGEs; food; diabetic retinopathy; diabetic nephropathy; diet; therapy

About this article
Title

The orgin of advanced glycation endproducts and development of diabetic complications

Journal

Clinical Diabetology

Issue

Vol 9, No 1 (2008): Practical Diabetology

Pages

12-17

Published online

2008-04-01

Bibliographic record

Diabetologia Praktyczna 2008;9(1):12-17.

Keywords

AGEs
food
diabetic retinopathy
diabetic nephropathy
diet
therapy

Authors

Agnieszka Brandt
Katarzyna Zorena
Małgorzata Myśliwiec

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